Bone Broth

For private medical reasons it turns out I really should be drinking alot of bone broth.

And why not? Driving past a deer lying there, gallons of good bone… Friends who have too many cocks in their flocks?

There’s a win-win solution if you’re willing to put in a little work.

Bone broth is a traditional food that has gained popularity in recent years due to its numerous health benefits. It is a nutrient-dense liquid that is made by simmering bones and connective tissue from animals such as chickens, cows, and fish for hours or even days. The result is a rich and flavorful broth that is rich in vitamins, minerals, collagen, and other beneficial substances.
Health Benefits of Bone Broth

  • Supports Joint Health: Bone broth is a great source of collagen, a protein that is essential for maintaining the health of your joints, skin, and bones. The collagen in bone broth helps to reduce inflammation and improve joint mobility.
  • Boosts the Immune System: Bone broth contains high levels of vitamins and minerals, such as calcium, magnesium, and phosphorus, which are important for maintaining a healthy immune system. Additionally, the amino acids in bone broth, such as proline and glycine, help to support the body’s natural defenses.
  • Supports Gut Health: Bone broth is a natural source of gelatin, which can help to soothe and heal the gut lining. This is important for individuals with digestive issues, such as leaky gut syndrome, as it helps to reduce inflammation and improve nutrient absorption.
  • Promotes Better Sleep: The amino acid glycine, which is found in high amounts in bone broth, has been shown to promote better sleep.
    How to Make Bone Broth
    Making bone broth is a simple process, but it does require time and patience. Here are the steps to make your own bone broth:

So, how do you make it?

  • Gather Your Ingredients: You will need bones from a chicken, cow, or fish, as well as vegetables such as carrots, onions, and celery, and seasonings such as bay leaves and black peppercorns. You may also choose to add vinegar to the broth, which will help to extract more nutrients from the bones.
  • Roast the Bones: Place the bones in a roasting pan and roast in the oven for 30-45 minutes at 400 degrees F. This will help to enhance the flavor of the broth.
  • Add the Bones to a Large Stockpot: Once the bones have been roasted, place them in a large stockpot and cover with water. Add the vegetables and seasonings, and bring to a boil.
  • Simmer the Broth: Once the broth has come to a boil, reduce the heat and let it simmer for 8-24 hours. The longer you simmer the broth, the more nutrients will be extracted from the bones.
  • Strain the Broth: Once the broth has finished simmering, strain it through a fine-mesh strainer to remove any solid pieces. Allow the broth to cool slightly before refrigerating or freezing.
    Guidelines for Making Bone Broth
  • Use Good-Quality Bones: It’s important to use bones from grass-fed, organic animals whenever possible, as they will be higher in nutrients and lower in toxins.
  • Add Vinegar: Adding a small amount of vinegar to the broth will help to extract more nutrients from the bones.
  • Simmer Low and Slow: The key to making a nutrient-dense broth is to simmer it for a long time on low heat. This will allow the bones to release their nutrients into the broth.
  • Don’t Boil the Broth: Boiling the broth will cause it to become cloudy and can also release harmful substances from the bones. Instead, allow the broth to simmer on low heat for 8-24 hours.

Drink it, keep cold as much as you can use before it would spoil or lower in Qi. You’ll want to pressure can the rest.

Once the broth is prepared, it can be transferred to sterilized jars and prepared for canning.

To pressure can bone broth, the jars must be filled with the broth, leaving a small amount of headspace at the top. The lids and bands should be securely fastened to the jars, and the jars should be placed in a pressure canner with enough water so that the canner wont boil dry. The canner should be sealed and pressurized according to the manufacturer’s instructions, and the broth should be processed for the appropriate amount of time and pressure.

For most bones, its 20-25 minutes that’s recommended. I’ll do a bit more than that.

Pressure canning bone broth can be a great way to preserve a large batch of broth for future use. It is important to follow proper canning procedures to ensure the safety and quality of the broth. This includes using appropriate jars and lids, sterilizing equipment, and processing the broth for the recommended time and pressure. It is also important to inspect the jars and lids for damage or defects before canning, and to discard any jars or lids that are damaged.

Overall, pressure canning bone broth is a great way to preserve a valuable and nutritious ingredient for long-term storage. With proper preparation and canning procedures, bone broth can be safely stored for months or even years, ensuring that it is always on hand for a variety of recipes and meals.